Spiced Beef Strips & Roast Veggie Couscous

Spiced Beef Strips & Roast Veggie Couscous

with Dill & Parsley Dressing

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Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing veggie-loaded couscous.Topped with gently spiced beef strips and herbed yoghurt, your insides will love it just as much as your tastebuds do.

Unfortunately, this week's capsicum was in short supply, so we've replaced it with chargrilled capsicum relish. Don't worry, the recipe will be just as delicious!

Allergens:SulphitesGlutenTree NutsEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount





50 g

chargrilled capsicum relish



red onion

1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

50 g

dill & parsley mayonnaise


1 bag

salad leaves

1 sachet

Aussie spice blend

1 packet

beef strips

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2612 kJ
Fat25.3 g
of which saturates2.9 g
Carbohydrate54 g
of which sugars15.3 g
Dietary Fiber0 g
Protein45 g
Cholesterol0 mg
Sodium1132 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip (unpeeled) into 1cm half-moons. Cut the courgette into 1cm rounds. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.


While the veggies are roasting, add the water (for the couscous) and chicken-style stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a second small bowl, combine the dill & parsley mayonnaise and water (for the sauce). Set aside. Roughly chop the salad leaves.


In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. When the veggies have 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.


Add the roasted veggies, chargrilled capsicum relish and salad leaves to the couscous and gently toss to combine. Season to taste.


Divide the roast veggie couscous between bowls. Top with the spiced beef strips and any resting juices. Spoon over the dill-parsley dressing. Sprinkle with the toasted almonds.